View Full Version : ISO baked white fish recipe
I'm cooking dinner for some friends and they REALLY like white fish. I really don't like fish, and therefore never cook it. Does anyone have an easy, yummy recipe for some kind of white fish? I want to bake it since I'll have other things going on the stovetop. Please help! Any advice is appreciated!
02-04-2004, 07:23 AM
The Easy Baked Fish Fillets are really good and really easy (hence the name :rolleyes: )! Here is the recipe:
* Exported from MasterCook *
Easy Baked Fish Fillets
Recipe By :
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds grouper or other white fish fillets
1 tablespoon fresh lime juice
1 tablespoon light mayonnaise
1/8 teaspoon onion powder
1/8 teaspoon black pepper
1/2 cup fresh breadcrumbs
1 1/2 tablespoons butter or stick margarine -- melted
2 tablespoons chopped fresh parsley
Preheat oven to 425°.
Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.
"Cooking Light, 10/01/1999"
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Per Serving (excluding unknown items): 26 Calories; 1g Fat (32.0% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 50mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
NOTES : Haddock or cod would make good substitutes for the grouper. Adjust the baking time depending on the thickness of the fish.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
02-04-2004, 07:31 AM
Hey there :) This recipe is whipped up pretty easily and quickly. It's the recipe for fish that I convinced my brother he would really like, which he did, and I've made it several times since. We both really enjoyed it.
Broiled Sea Bass with Pineapple-Chili-Basil Glaze
3 tablespoons pineapple preserves
2 tablespoons rice vinegar
1 teaspoon chopped fresh or 1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper
1 garlic clove, minced
3/4 teaspoon salt, divided
4 (6-ounce) sea bass or other firm white fish fillets (about 1 inch thick)
1/4 teaspoon black pepper
Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl.
Sprinkle the fillets with 1/2 teaspoon salt and black pepper. Place the fillets on a broiler pan coated with cooking spray; broil 5 minutes. Remove from oven; brush fillets evenly with glaze. Return to oven; broil for an additional 5 minutes or until the fish flakes easily when tested with a fork.
Yield: 4 servings (serving size: 1 fillet)
NUTRITION PER SERVING
CALORIES 208 (15% from fat); FAT 3.4g (sat 0.9g, mono 0.7g, poly 1.3g); PROTEIN 31.4g; CARB 10.7g; FIBER 0.2g; CHOL 70mg; IRON 0.6mg; SODIUM 487mg; CALC 23mg
02-04-2004, 08:17 AM
I'm making this for my supper club on Sunday. Although I haven't tried it yet, it certainly looks good!
Fish in Paper Parcels with Leeks, Fennel, Chives, and Vanilla
From Cooking Light
The delicate flavor of chives works well with fish, and we loved the aroma and subtle flavor imparted by the vanilla beans. This is an excellent dish for entertaining; you can prepare it in advance, store it in the refrigerator, then pop it in the oven. Substitute fillets of salmon, bass, haddock, or mullet for the red snapper.
6 (6-ounce) red snapper or other firm whitefish fillets
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups thinly sliced leek (about 3 large)
2 1/2 cups thinly sliced fennel bulb (about 2 small bulbs)
2 1/2 cups (2-inch) julienne-cut carrot
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon low-sodium soy sauce
1/4 cup chopped fresh chives, divided
2 tablespoons fresh lemon juice, divided
3 (6-inch) vanilla beans, split lengthwise and halved crosswise
Preheat oven to 400°.
Sprinkle fish with salt and pepper.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add leek, fennel, and carrot; sauté 4 minutes or until carrot is crisp-tender. Add broth and soy sauce; cook 3 minutes or until liquid evaporates. Stir in 3 tablespoons chives and 1 tablespoon lemon juice.
Cut 6 (14-inch) squares of parchment paper. Fold each square in half; open each. Place 1 cup vegetable mixture near fold of each paper. Place 1 fish fillet on top of vegetable mixture; top with 1/2 teaspoon chives, 1/2 teaspoon lemon juice, and 2 pieces vanilla bean. Fold paper; seal edges with narrow folds. Place packets on each of 2 baking sheets.
Bake at 400° for 18 minutes or until puffy and lightly browned, rotating baking sheets after 9 minutes. Place on plates, and cut open. Serve immediately.
Yield: 6 servings
NUTRITION PER SERVING
CALORIES 271 (9% from fat); FAT 2.8g (sat 0.5g, mono 0.4g, poly 1g); PROTEIN 38.1g; CARB 23.2g; FIBER 6g; CHOL 63mg; IRON 2.6mg; SODIUM 610mg; CALC 153mg;
Cooking Light, APRIL 2003
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